Pistachio Free Cajun-Spiced Catfish
Cajun-spiced catfish is the kind of weeknight dinner that feels way more impressive than the effort it actually takes. A homemade blend of smoked paprika, garlic powder, cayenne, and earthy dried herbs gets pressed right into the fillets before they hit a screaming-hot cast iron skillet, building a deeply golden, crackling crust that's hard to beat. Every ingredient here is straightforward pantry and fresh-fish territory — no specialty products, no mystery blends, no shared-facility snack ingredients to second-guess. The whole dish comes together with olive oil, spices, and catfish, so you know exactly what's going into the pan. A squeeze of fresh lemon at the end cuts through the heat beautifully, and a handful of chopped parsley adds a bright finish if you're feeling fancy. It's bold, satisfying, and completely free of tree-nut concerns without sacrificing a single bit of flavor.
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Learn more →Ingredients
4 servings
For the Cajun spice blend
- 1 tsp smoked paprika
- 1 tsp garlic powder
- ½ tsp onion powder
- ½ tsp dried oregano
- ½ tsp dried thyme
- ½ tsp ground black pepper
- ¼ tsp cayenne pepper
- ¾ tsp kosher salt
For the fish
- 4 catfish fillets (about 6 oz each), patted dry
- 2 tbsp extra virgin olive oil
For serving
- 1 lemon, cut into wedges
- 2 tbsp fresh flat-leaf parsley, roughly chopped (optional)
Instructions
- 1
In a small bowl, combine the smoked paprika, garlic powder, onion powder, dried oregano, dried thyme, black pepper, cayenne, and kosher salt. Stir until evenly mixed.
- 2
Pat the catfish fillets dry with paper towels, then sprinkle the spice blend evenly over both sides of each fillet, pressing gently so it adheres.
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